Heat a large skillet or griddle to medium and grease with a bit of coconut oil.
Drain the can of crushed pineapple, being sure to reserve the liquid.
Whisk the dry ingredients together. Toss the zucchinni and pineapple in the dry ingredients (this will keep them evenly distributed throughout the pancakes.) Set aside.
Combine the reserved pineapple juice, milk, eggs, vanilla, and oil together. Add to the dry ingredients and mix until well combined, but don't overmix. Add more milk or pineapple juice if your mixture appears dry. (This will depend on how moist your shredded zucchini is.)
Ladle batter by 1/4 cup onto greased skillet. Cook about 4 minutes per side or until bubbles begin to form on the surface. Flip and cook for an additional 2-3 minutes.
Serve with a dollop of plain Greek yogurt, maple syrup, and toasted walnuts.